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Season the oxtail with the garlic powder, onion powder, paprika, salt, and black pepper.
Add the soy sauce, Worcestershire sauce, parsley, minced garlic, and brown sugar to the oxtail and mix well.
Heat oil in a pan and sear the oxtail on both sides.
Add the diced onion and tomato to the pan, along with the thyme and scotch bonnet pepper.
Pour in the chicken broth and let the oxtail simmer for 2-3 hours until tender.
Remove the meat from the bones and shred it.
Make the dough by combining the flour, turmeric, salt, curry powder, butter, baking powder, buttermilk, and vegetable shortening.
Knead the dough, then let it rest in the fridge for 20-30 minutes.
Roll out the dough and cut out circles using a pot lid or cookie cutter.
Place a spoonful of the shredded oxtail in the center of each dough circle.
Fold the dough over and crimp the edges with a fork to seal.
Brush the patties with egg wash and bake at 420°F for 20 minutes or until golden brown.